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Put 1/2 Cup of seed* into a bowl or your Sprouter. Set anywhere out of direct sunlight and at room temperature (70° is optimal) between Rinses. Rinse and Drain again in 8-12 hours. We usually stop here. We like our sprouts small. Depending on your climate and the time of year you are sprouting and most importantly your personal preference - You may Rinse and Drain again at 8-12 hour intervals for up to 6 days. However - we prefer to sprout only to the point where most of the seeds have sprouted tiny (1/4 inch) roots, which is typically after just 3-5 Rinse and Drain cycles. Note: Pintos are rarely prolific sprouters. They are intended as soup beans by farmers and seed brokers, and though we look for the best sprouters, always testing several lots every crop year, we are willing to accept as low a germination rate as 50% when it comes to Pintos (and Black Beans). As long as they have no hard seed they will cook just fine. So, do not grow beyond the point where the beans that are sprouted have 1/4 - 1/2 inch tails - those that are not sprouted will either never sprout or will take too long. If you keep growing you will over-grow the sprouted beans which will be an unpleasant experience. Trust us, we know. Harvest The goal during the final 8-12 hours is to minimize the surface moisture of your sprouts - they will store best in your refrigerator if they are dry to the touch. Refrigerate * If using Single Harvest Pack use the whole bag. Remember that the yield will be approximately 2:1, so in theory you can start with as much as 1/2 as much dry seed as your Sprouter has capacity (though we advise 1/3 so that you have some room to move). | Description When sprouted Pintos add nutritional value (like all sprouts), and cook in a fraction of the time of dry Pintos. Should be cooked as they are hard to digest for most folks when eaten raw.
Sprouting Devices
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